[cooked-sharing]

quinoa salad and Moroccan chicken
Yields4 Servings
 1 ½ cups quinoa, thoroughly washed*
 600 ml filtered water
 4 medium organic chicken breast fillets, cut into large strips
 1 bunch at-leaf parsley, finely chopped
 2 tbsp coriander, finely chopped
 1 punnet cherry tomatoes, halved
 3 spring onions, thinly sliced
 ¼ cup cold pressed olive oil
 1 lemon, juiced
 1 tsp paprika, plus extra to sprinkle
 1 tsp ground cumin
 1 pinch cayenne pepper
 1 tbsp CH Rapadura Sugar
 1 tbsp Ghee or CH Coconut Oil
 1 chilli (hot or mild)
 CH Seaweed Salt to taste
 Freshly cracked pepper to taste
1

Place the quinoa and 600 ml of boiling water in a small saucepan over medium heat, add a pinch of seaweed salt and bring to a simmer.

2

Cook for 10 minutes or until tender. Drain well and leave to cool.

3

Combine 60 ml cold pressed oil, chilli, paprika, cumin, cayenne pepper, rapadura sugar and lemon juice then season with seaweed salt and pepper.

4

Pour 3⁄4 of the dressing onto the chicken to marinade, coat evenly.

5

Add the butter or ghee to a medium frying pan, once melted add the marinated chicken strips and cook until the chicken starts to caramelize and looks golden. Make sure the marinade stills coats the chicken.

6

While the chicken is cooking, add herbs, tomato, spring onion and the rest of the dressing to the quinoa salad and toss to combine.

7

Place the quinoa salad onto a plate. Serve the chicken slices on a bed of quinoa salad with additional herbs and chilli. Season to taste.

Optional: serve with fresh yoghurt dolloped on top, freshly steamed asparagus or broccolini with lemon wedges on the side. *Before cooking quinoa, clean them by placing them in a strainer and running under cold water while rubbing them together.

Category

Ingredients

 1 ½ cups quinoa, thoroughly washed*
 600 ml filtered water
 4 medium organic chicken breast fillets, cut into large strips
 1 bunch at-leaf parsley, finely chopped
 2 tbsp coriander, finely chopped
 1 punnet cherry tomatoes, halved
 3 spring onions, thinly sliced
 ¼ cup cold pressed olive oil
 1 lemon, juiced
 1 tsp paprika, plus extra to sprinkle
 1 tsp ground cumin
 1 pinch cayenne pepper
 1 tbsp CH Rapadura Sugar
 1 tbsp Ghee or CH Coconut Oil
 1 chilli (hot or mild)
 CH Seaweed Salt to taste
 Freshly cracked pepper to taste

Directions

1

Place the quinoa and 600 ml of boiling water in a small saucepan over medium heat, add a pinch of seaweed salt and bring to a simmer.

2

Cook for 10 minutes or until tender. Drain well and leave to cool.

3

Combine 60 ml cold pressed oil, chilli, paprika, cumin, cayenne pepper, rapadura sugar and lemon juice then season with seaweed salt and pepper.

4

Pour 3⁄4 of the dressing onto the chicken to marinade, coat evenly.

5

Add the butter or ghee to a medium frying pan, once melted add the marinated chicken strips and cook until the chicken starts to caramelize and looks golden. Make sure the marinade stills coats the chicken.

6

While the chicken is cooking, add herbs, tomato, spring onion and the rest of the dressing to the quinoa salad and toss to combine.

7

Place the quinoa salad onto a plate. Serve the chicken slices on a bed of quinoa salad with additional herbs and chilli. Season to taste.

Quinoa Salad & Moroccan Chicken
IngredientsDirections